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Endive Slaw

Tarragon leaves and pomegranate seeds add distinction to this tangy slaw.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, February 1998


  • 1 1/2 tablespoons champagne vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3/4 pound endive, trimmed
  • 1 red bell pepper, cored and trimmed
  • 20 fresh tarragon leaves
  • 1/3 cup fresh pomegranate seeds (about half a pomegranate)


  1. In a small bowl, whisk together the vinegar and olive oil until smooth. Add salt and pepper to taste. Set aside.

  2. Cut endive lengthwise into 1/8- to 1/4-inch-wide pieces. Transfer to a medium bowl. Cut pepper lengthwise into 1/8-inch-wide pieces. Transfer to bowl with endive. Just before serving, toss endive mixture with reserved vinaigrette. Top with tarragon and pomegranate seeds.

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